Ingredients

The following ingredients have 4 Servings
  • 4 lamb shanks (, approx 400g/13oz each (Note 1))
  • Salt and pepper
  • 2 tbsp olive oil (, separated)
  • 2 garlic cloves (, minced)
  • 1 onion (, finely chopped (white, brown, yellow))
  • 1 celery stalk (, finely chopped (optional, but recommended))
  • 1 carrot (, finely chopped (optional, but recommended))
  • 3 tbsp / 1/4 cup flour ((35g))
  • 2 cups / 500 ml beef broth ((liquid beef stock) (or sub with chicken broth))
  • 3 cups / 750 ml port ((Note 2))
  • 1 1/2 cups / 375ml red wine (, or more beef broth (Note 3))
  • 3 tbsp / 1/4 cup tomato paste
  • 5 sprigs thyme or 2 tsp dried thyme
  • 3 dried bay leaves ((or 5 fresh))
  • 4 stalks fresh parsley ((optional))
  • Fresh parsley (, finely chopped)

Instruction

  • Season lamb with salt and pepper.
  • Heat 1 tbsp oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned (see photo). Remove then repeat with remaining lamb.
  • Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened.
  • Add flour. Mix into onion mixture.
  • Add remaining ingredients. Mix - lumps are ok, they will dissolve while cooking.
  • Add lamb back in - the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid.
  • Simmer for 2 hours (Note 4) then remove lid and simmer for 30 minutes.
  • Remove lamb into a bowl.
  • Optional: Strain sauce in dutch oven into a bowl. Use spoon to press into onion etc to squeeze out all the flavourful liquid. Pour sauce into dutch oven. (Note 5)
  • Skim excess fat off sauce.
  • Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency.
  • Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley.